Lemon Olive Oil Custard
Call it custard, call it pudding, call it anglaise... whatever you want to call it, it's delicious, easy to whip up and ready in less than 10 minutes. With the consistency of mayo, this not-so-sharp edged curd style dessert is in a class of its own.
I N G R E D I E N T S :
3 whole eggs, room temperature
1/2 cup sugar
1/2 cup Meyer lemon juice
2 tablespoons Meyer lemon zest
1/2 teaspoon vanilla extract
1/2 cup Rocky Mountain Olive Oil Whole Fruit Lemon Olive Oil
I N S T R U C T I O N S :
1. Place all ingredients but the Lemon Olive Oil in a high-speed blender (capable of generating frictional heat above 160 F).
2. Turn the blender on to its highest setting and process for 4-5 minutes.
While continuing to run on high speed, pour in the olive oil and blend for an additional 90 seconds until you can see the custard firming up on the sides.
Note: The custard can be refrigerated for up to three days or frozen for longer storage. When defrosted, it will return to the same creamy consistency as when fresh.